Samosa Egg Rolls fills Chinese spring roll skins with masala curry spiced potatoes and peas which are then fried until crisp.
Samosa Egg Rolls
By Sue Lau | Palatable Pastime
Samosa Egg Rolls is my recipe of the day with the blogging group From Our Dinner Table. There are weekly events on Sundays. This week the topic is about finger foods.
I am sharing my recipe for samosas in an egg roll wrapper, which takes about half the work out of making these appetizers.
The result is slightly different from the usual pie crust type pastry you see with samosa, but you won’t notice much. And without making a pastry from scratch, besides the rolls timesaver, it makes this recipe very easy.
I usually use bottled chutneys at home, except if I am making onion chutney, which is best done fresh. I can make chutneys, but there is no shame in buying these for convenience.
And since this recipe is focused on convenience and time-saving, it goes with the territory.
Favorite Finger Foods
- Cordon Bleu Appetizers by Family Around the Table
- Curry Cheese Toasts by That Recipe
- French Onion Tartlets by Cheese Curd In Paradise
- Homemade Fish Crackers with Cheddar and Whole Wheat by Karen’s Kitchen Stories
- Mini Crab Cake Appetizer by Art of Natural Living
- Samosa Egg Rolls by Palatable Pastime(You are Here!)
- Steak Roll-Ups by Cindy’s Recipes and Writings
- Stuffed Mini Peppers by Magical Ingredients
- Stuffed Mushrooms by Making Miracles
- Waffled Yorkshire Pudding Pizza Bites by A Kitchen Hoor’s Adventures
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Samosa Egg Rolls
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Samosa Egg Rolls
Samosa Egg Rolls
Ingredients
- 2 pounds russet potatoes (peeled and diced)
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 1 cup frozen peas (thawed)
- 1 teaspoon ground cumin
- 1/2 teaspoon mustard seed
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon amchur powder
- 1/2 teaspoon black pepper
- salt to taste
- pinch asafoetida
- cooking oil (as needed)
- 1 20-count package egg roll wrappers
- chutneys of choice
Instructions
- Cook diced potatoes in boiling salted water until fork tender, 10-12 minutes.
- Drain and mash.
- Heat oil in a large skillet and saute onions until tender with thawed peas and seasonings.
- Stir in mashed potatoes and mix well.
- Heat oil in a skillet about 1-2 inches deep to moderately hot, about 325F.
- Place egg roll wrapper on a flat surface and dampen outside edges with water.
- Place 1/4 cup filling in the lower center of wrap.
- Fold outside edges towards the center then roll up like a cigar, wetting the last edge to form a seal.
- Repeat with remaining rolls.
- Fry rolls in hot oil for several minutes until browned and crisp on all sides. Turn the heat down if they blister and brown too quickly.
- Drain egg rolls on paper toweling.
- Serve with chutneys or dips of choice. Examples include hot onion chutney, tamarind chutney, coconut chutney, tomato chutney or coriander chutney. Use a sweet sour sauce if you can't get chutneys.
Notes
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Samosa rolls are my favorite and your rolls look absolutely addictive!